Instant Pot Potatoes and Carrots
Ginny McMeans
Published:
January 18, 2024
Last Modified:
August 30, 2024
Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So simple you can have your favorite vegetables anytime you want.
Instant Pots are such a time saver. Here is a recipe that would probably take 45 minutes in the oven and would heat up the house while everything was baking.
Not such a good idea when it is pushing 80°, 90° or even 100° outside. Over 90° here yesterday and it’s only April.
No matter what the temperature is, ‘time’ is always in short supply. The instant pot helps take care of that problem for you.
I am excited to finally have an instant pot and I’m determined to take full advantage of it.
Instant Pot Potato Carrot Medley is packed full of goodness. You’ll be torn on whether to mash it or just stick a chunk right in your mouth.
Either way, the great taste is all there with a perfect balance of all the flavors.
Equipment Needed
- Instant Pot or Pressure Cooker
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Ladle for Serving
Ingredients
Extra Virgin Olive Oil- To saute the carrots and onions.
Onion- For flavor.
Carrots- Balances out the flavor of the potatoes and provides some sweetness.
Potatoes- Provides a thick, hearty base for the dish. Yukon gold potatoes, baby potatoes, russet potatoes, and yellow potatoes all gave delicious flavor.
Garlic- Adds a depth of flavor.
Italian Seasoning- More flavor.
Spike- A delicious seasoning blend.
Vegetable Broth- For flavor and adds moisture.
Parsley- For garnish
How to Make Instant Pot Potatoes and Carrots
- Sauté onions. Add olive oil to your instant pot and cook, with the lid open, on the sauté setting for about 5 minutes until slightly translucent. Give them an occasional stir to ensure they cook evenly.
- Add carrots. Add sliced carrots and stir to get them coated in the oil and onion mixture. Continue sautéing for about 5 more minutes, stirring occasionally.
- Stir in remaining ingredients. Add chopped garlic, Italian seasoning, Spike seasoning, and vegetable broth. Stir to combine.
- Set and cook. Close the lid and turn the knob on top of the Instant Pot to the sealing position. Click the “manual” button and set the time to 5 minutes. Once cooking completes, let the pressure valve release naturally (about 10 minutes)
- Garnish and serve! Pile your Instant Pot potatoes and carrots into a serving dish and garnish with chopped fresh parsley to serve.
Watch Us Make Instant Pot Potatoes and Carrots
Popular Substitutions & Additions
Potatoes – You can change the Yukon gold potatoes in this instant pot carrots and potatoes recipe for whatever you have at home. Russets taste fantastic, too, but you usually need to clean up their skins or peel them completely. The small, colorful baby potatoes that are on the market now would add a pretty color variety with their purple, red, and gold skins. Keep in mind that cooking time will vary depending on the size of your potatoes.
Carrots – Use whole carrots that have been diced, baby carrots, or even use those beautiful colorful carrots that come in shades of orange, purple, and red. I’d probably only change out one type of vegetable at a time just to have a visually more calming dish. Or you could go ‘Alice in Wonderland’ and do mixed colors of potatoes and carrots all at the same time.
Chef Tips
Avoid Using Waxy Potatoes:
Due to their lower starch content, they don’t cook as well in the instant pot as compared to their starchier counterparts like Yukon and Russet. Waxy potatoes include red potatoes (also called “Red Bliss”) and fingerling potatoes.
Can You Freeze Instant Pot Potatoes And Carrots?
No. I don’t suggest that you freeze this dish because potatoes tend to get a grainy texture when frozen. If you want to go ahead and save some time, I suggest cooking it in the Instant Pot and then store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave when ready to serve.
Can I use frozen carrots?
Yes, you can use frozen carrots. Just add them in with the potatoes and vegetable broth, then set the timer for 5 minutes. The cook time may be slightly longer depending on how thickly they’re sliced.
Instant Pot Potatoes And Carrots Recipe
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 white onion, diced
- 2 pounds carrots, sliced
- 4 pounds Yukon gold potatoes, cut into chunks
- 3 cloves garlic, finely chopped
- 1 tsp Italian seasoning, homemade or store bought is fine
- 1 tsp Spike original seasoning (If you don’t have this, get it in your cupboard! It is the best mix and is in all the grocery stores.)
- 1 1/2 cups vegetable broth
- Fresh parsley, for garnish
Instructions
- Add the olive oil to your instant pot and cook, with the lid open, on the sauté setting for about 5 minutes until slightly translucent. Give them an occasional stir to ensure they cook evenly.
- Add the sliced carrots and stir to get them coated in the oil and onion mixture. Continue sautéing for about 5 more minutes, stirring occasionally.
- Add the chopped garlic, Italian seasoning, Spike seasoning, and vegetable broth. Stir to combine.
- Close the lid and turn the knob on top of the Instant Pot to the sealing position. Click the "manual" button and set the cook time to 5 minutes. Once cooking completes, let the pressure valve release naturally (about 10 minutes)
- Pile your Instant Pot potatoes and carrots into a serving dish and garnish with chopped fresh parsley to serve.
